New arrivals: Natural and orange wine

Often considered the gastronomic heart of Italy, Emilia Romagna does not fail to accompany its local cuisine with good wines. At Roberto Maestri, we drink true, as he says! The wines are made exclusively from indigenous yeasts, without modern winemaking techniques, and sulphited to a minimum. Let yourself be tempted by this bubbly from the aromatic Malvasia di Candia. A floral and fruity approach perfect for sushi. 

At the junction of the terroirs of the hillsides of Quercy and Cahors, the Malbec grape variety reigns supreme on the plots that Fabien Jouves works biodynamically. Assembled here with Tannat and pressed directly before fermentation, it takes on a sustained hue under which pretty red fruits, a vibrant acidity and a mineral finish are present. 

Intriguing bottle from the north-eastern part of Victoria, Pan Opticon offers a majority of Riesling blended with Pinot Gris and a dash of Gewurztraminer. Tense and aromatic, it leaves an impression of lemonade with its lemony tones. Adding apple and pear to its profile, you'll want to try it alongside Cantonese cuisine. 

"The 2021 Ossum Epiphanea is an unusual blend of red and white grapes. Bright and floral, with a lovely red fruit character, the Ossum Epiphanea is a fun, straightforward wine to drink now and over the next year or two." www.vinous.com

This bold bottle from Château Guilhem evokes not only an old label used by the owner's grandfather, but also a bottle shape that was once called a "pot". The "Pot de vin" range now represents wines made without artifice and respectful of the soil that brought them into the world. Here is the fruity and floral expression that Chardonnay takes under the expertise of this Languedoc estate. 

No other area of the AOC Coteaux d'Aix is as high in altitude as that of Mongestine. Taking advantage of this fresh terroir, this fruity, floral and saline blend benefits from a natural vinification in concrete vats, without the addition of sulfur, yeasts or other oenological products.

Aged in barrels on its lees for 9 months, this cuvée comes from a trio of plots planted with Gros Manseng, Petit Manseng and Courbu. This natural wine offers a vibrant and silky profile where notes of ripe fruit and pear intertwine. Perfect white for fish tartare or cheese fondue. 

"Les Aventures de l'Agneau Masqué" is a range of orange wines, in natural mode, from Alsatian estate Ostertag. The Gewurztraminer takes the lead here over Pinot Gris, Riesling and Sylvaner in a rich, dry and aromatic ensemble.

Eclectic blend of 5 grape varieties from 5 different vineyards, the cuvée was named in reference to the series "Voltron, the legendary defender". Syrah, Barbera and Dolcetto were fermented naturally before aging in old French oak barrels. The Sangiovese was crafted like a rosé and finally, the Gewurztraminer benefited from a three-week skin maceration before being aged in new Hungarian barrels (20%) and old French barrels (80%). Like the five space explorers, helped by their five robot lions who unite to form a superpower, we bet that this wine will make you experience a lot of emotions! 

Located in Santa Barbara County, California, Mike Roth's domaine du Coquelicot focuses on minimalism and biodynamic cultivation. He learned his craft especially at Grgich Hills Estate, where he fell under the spell of lighter and purer wines, offering a Bordeaux-style blend. Pulpy and tasty, this is a rather versatile wine that will surprise you!

In search of a professional trajectory that would allow them to get closer to the land and nature, couple Pauline Mourrain and Laurent Troubat got the bug for viticulture during a long exploratory trip to Australia (hence the name of the estate, by the way!). Settled in Saumur since 2016, they offer us this happy marriage of Cabernet Franc and Grolleau. These Loire grape varieties benefited from a short maceration, some of which were in whole bunches. Aged in stainless steel vats for maximum fruity expression, the wine will be great with beef tartare or grilled vegetable pizza.

For Julien Guillot, grapes are the vector of a precise terroir. This is why he practices organic and biodynamic cultivation, in addition to letting the fruits express themselves in their purest expression. Recognized for his exceptional work with natural wine, let yourself be seduced by this cuvée that gives brilliance to the Chénas cru in Beaujolais. A wine with crunchy fruitiness and a defined mineral frame that will shine with a tasty platter of local charcuteries. 

Frédéric Brouca and his Canadian wife Elaine got their hands on a vineyard in Faugères in southern France in 2012. From these 10 hectares of vines already cultivated organically for two decades and deeply rooted in schist, it’s with the interest of creating lively wines, overflowing with fruit and thirst-quenching, that this easy-drinking cuvée was born. Aging for two years in stainless steel vats and neutral French oak barrels, without added sulphites. We love the exquisite spicy finish! 

A 100% Beaujolais cuvée from different terroirs. The main source comes from old vines of the Moulin-à-Vent cru, completed by a plot from the Brouilly cru, all complemented by a touch of Gamay grown on a granite soil intertwined with quartz. The wine is made from fermentation in whole bunches and then aged in amphora and old barrels. No filtration, no added sulphite, only good juice! 

Converted to organic farming since 2008, this family estate offers this Gamay cuvée. Coming from the Bugey appellation in Savoie, the cuvée has benefited from aging in tuns, one of which is actually in the cellar of the producer's grandmother. A supple and generous wine with moderate alcohol content, perfect for brightening up vegetarian dishes or grilled poultry.